1 lb. Hamburg
1 Large Onion
1 Large Ripe Tomato
1 16. oz. Can Black Beans
1 16 oz. Can Red Kidney Beans
1 Red Bell Pepper (Red Adds Sweetness That Compliments Hot Stuff)
Three Shakes Crushed Red Pepper
3 Splashes Jalapeno Sauce
Garlic to Taste

Warm Dutch oven (3 or 5 qt.) on a grate over a hot fire (more coals than flame). Pour just enough of your favorite oil to coat the bottom of the pot. Sauté the onions, tomato and bell pepper, stirring as needed until they start to soften. Add hamburg and mix well, cover and allow the hamburg to brown. Add both cans of beans, jalapeno sauce, garlic and crushed red pepper. Mix well and cover again. Stirring frequently allows you to monitor the texture. If fire is too hot the chili may thicken too much. Add a little water if needed but be careful not to make it too watery. This recipe is tangy but not hot. Serves two healthy appetites or three normal ones.